Slicer advice?

[SmokeVide]

Any advice from anyone on meat/cheese slicers? I'm watching for deals on used ones, but really don't know what to look for.

[Travis]

There are actually two separate knives for that, Brian.
My bride insist on a 12” blade for meats like briskets etc., but for cheeses she uses a knife almost resembling an old felling saw (for lack of better description). Two handles, one on either side of a blade for slicing  through block cheeses.
I wonder if a restaurant depot would carry that?


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[SmokeVide]

Thanks, Travis. I'll take your bride's advice and look for one of the 12-inch meat slicers.
I'd like to be able to slice up some smoked turkey breasts, roasts, pastrami, etc. The ladies in the house don't want BBQ all the time, but they always like sandwiches made with deli meats.
I've spotted a Hobart that's reasonably priced. That brand seems pretty solid and popular, and it appears that replacement parts aren't hard to find.

[jdorn]

Hobart makes really great stuff. I've used them in numerous restaurants. Can be pricey though.

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[YardBurner]

@Travis was talking about knives.
NOT electric slicers.

For home use the Chef's Choice 615, 645 or 665 will
do anything you ask of it.

https://chefschoice.com/food-slicers/

I used to have a slicer when we did a lot more large batches.
(kids have moved on)
Biggest concern is ease of cleaning.
Trust me, clean the blade FLAT on a towel in the bottom of your sink with a brush.
Use the towel to lift it instead of trying to grab the edge.
Better yet, never grab the edge.
If it slips while soapy you're done for.  It will pop right
through your waterlogged skin.
Even wore my thick rubber BBQ gloves.

Most important accessory is their sharpening attachment rig.
Happy hunting.

[SmokeVide]

Thanks @YardBurner. I was this close to buying a used Hobart, but then my butcher said he'd be willing to slice anything for me. Saved me $400, plus I don't have to worry about cleaning and storage.